An Investigation into the Keeping Quality of “Agidi”.

An Investigation into the Keeping Quality of “Agidi”.

The effect of storage time and temperature, souring period, surfactant and packaging materials on the keeping quality of Agidi was investigated. Changes in quality were evaluated by determining the moisture content, syneresis, iodine blue value, acidity and pH. The gel strength, microbial load and t...

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Bibliografski detalji
Glavni autor:	Oluwamukomi, Mathew Olusola
Daljnji autori:	Adeyemi, I. A.
Format:	Disertacija
Jezik:	engleski
Izdano:	Obafemi Awolowo University 2014
Teme:	Agidi
Online pristup:	http://localhost:8080/xmlui/handle/123456789/2160
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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